1. Cook the penne in a pan with plenty of water with some salt for 10-12 minutes until al dente. Roast pine nuts golden brown in a dry frying pan.
  2. Mix in blender half of pine nuts with Parmesan cheese, garlic, basil, 1-2 tablespoons lemon juice and olive oil to a creamy dressing.
  3. If necessary, dilute with a dash of the pasta's cooking liquid.
  4. Add freshly ground pepper to taste.
  5. Drain the pasta and mix the penne in a wide dish with the dressing.
  6. Spoon in the roasted bell peppers, green bell peppers, radicchhio and lollo rosso.


Roast the vegetables in a grill pan. Mix the vegetables first with some olive oil, this will give the vegetables more taste...